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Christmas Pudding (for 2)

This is the pudding we'll be eating this Christmas, just as we have done every year for nigh on a decade. As figgy puddings go, it's light and has a particularly good flavour. I love the slight crunch of the fig seeds, and the darkness that a shot of rich, black, full-tasting stout brings to the pudding.

Christmas

Preparation time:
30 minutes

Cooking time:
7 hours, plus 2 hours on christmas day

Total time:
9 hours 30 minutes

Serves:
2 - 4

Ingredients

75g brown or white breadcrumbs

¼ tsp mixed spice

25g dried apricots, chopped

25g dried figs, chopped

50g currants

75g seedless raisins

50g sultanas

25g candied peel, chopped

25g almonds, chopped

50g muscovado sugar

75g suet

Pinch salt

¼ tsp ground cinnamon

Pinch nutmeg, freshly grated

¼ orange zest and juice

¼ lemon, zest and juice

¼ eating apple, peeled and grated

1 medium egg, lightly beaten

50ml stout

25ml milk

1 tbsp brandy

Butter for greasing moulds

Method

Mix all the dry ingredients thoroughly. Add the wet ones and mix well with your hands. Divide the mixture between 4 well greased individual pudding basins. Cover each with a square of greaseproof paper, and over that a square of foil. Tie tightly into place with string, leaving long ends of string trailing. Loop one of these over the pudding basin and slide underneath the taut string on the other side, then bring up a knot with the other end to form a handle for lifting the pudding out of the water. Leave overnight before cooking.

Stand the puddings in a deep heavy-based pan. Pour enough boiling water to come about halve way up the sides. Cover the pan and simmer for 7 hours, topping up the water as necessary. Cool and re-cover with greaseproof paper and foil and store in a cool, dry place. To reheat them at Christmas, steam again for 1½ - 2 hours.